99% Beta-Cyclodextrin Hydroxypropyl Beta Cyclodextrin CAS 7585-39-9

• Customization: Available
• Product Name: Beta Cyclodextrin
• CAS: 7585-39-9
• Model NO.: HMJ
• MOQ: 1kg
• Form: Powder
• Delivery: Express 5-7 Days Arrive
• Grade: Food Grade
• Package: 1kg Per Foil Bag, 10 Bags Per Carton. 25 Kg Per Dr
• Transport Package: Foil Bag/Drum
• Specification: 99%
• Trademark: HMJ
• Origin: China
• Production Capacity: 100 Tons /Month

Product Description

Product Description

                       Supply 99% Beta-Cyclodextrin Powder CAS 7585-39-9

What is Beta Cyclodextrin?

As a new type of pharmaceutical excipients, β-cyclodextrin is mainly used to increase the stability of the drug, prevent the oxidation and decomposition of the drug, improve the dissolution and bioavailability of the drug, reduce the toxic and side effects of the drug, and cover the Bad smell and smelly Chemicalbook gas. In food manufacturing, it is mainly used to eliminate odor, improve the stability of flavors and pigments, enhance emulsifying ability and moisture-proof ability. It can improve the taste of food, and it is a good stabilizer and sweetener in the pharmaceutical, food and cosmetic manufacturing industry.

Function

1. As food additive, beta-cyclodextrin can inhibit the finished products oxidation, beingdecomposed by ray and heat and volatilization, maintaining stability ofproducts. Beta-cyclodextrin can also changeliquid food into solid and exclude bitter taste and smell. Meanwhile, beta-cyclodextrin can raise the stability of spice, essence and pigment,strengthen emulsifying and moistureproof capacity and prevent the food turningbad. What's more, it can improve the taste keeping the good quality of food inorder to be stored and transported easily.   
2. β-cyclodextrin as a new type of materials is mainly used to increase the stability, prevent oxidation and decomposition, improve the dissolution and bioavailability, reduce the toxic and side effects, and mask the effects. In food manufacturing, it is mainly used to eliminate odors, improve the stability of flavors and pigments, and enhance emulsification and moisture resistance.

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